Use of chiles and peppers increase as US consumers seek hot and spicy flavor
The Wide World of Peppers: Peppers are an effective way to add various heat and flavor attributes to Hispanic dishes—from meats and mains, to soups and sides
US consumers are seeking hot and spicy flavor combinations, followed closely by savory. Menus and flavors are much more sophisticated than they have been in the past and the combinations of fresh, pickled, roasted and charred flavors really lend themselves to these profiles. Use of chiles and peppers specifically has increased on all menus and across several cuisines. With Americans welcoming heat to their palates, manufacturers can adapt more Hispanic and Latin flavors in their formulations.
Red jalapenos and smaller regional peppers like aji amarillo and chile pequin are making their way onto menus in addition to peppers, including fire-roasted poblano and dried guajillo. Consumers are showing a willingness to experiment with newer regional Latin flavors from Peru and Colombia. Some great uses for these include sauces, salsas and marinades.